Name: Spicy Tamarind Lamb Ribs
Cook time: 50 h
Total time: 50 h
Yield: Serves 4
Ingredients: ¼ cup mint leaves; 300 ml tamarind marinade (from above); 1 teaspoon coriander seeds; 1 garlic clove, crushed; ½ teaspoon poppy seeds; ½ teaspoon cumin seeds; 1 teaspoon brown mustard seeds; juice of 1 lime; 1 teaspoon honey; 2 tablespoons soft brown sugar; ½ cup bean shoots; 80 grams tamarind pulp; 1 bunch radishes, sliced; 4 lamb rib sets; 1 teaspoon chilli flakes; 500 ml boiling water; 1 tablespoon fish sauce; 1 bunch coriander, chopped; 6 spring onions, sliced on an angle; ½ teaspoon fenugreek; 2 tablespoons sesame oil; ½ teaspoon ground cinnamon; ½ teaspoon black peppercorns; ½ cup cherry tomatoes, halved

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

The marinade for this dish is based on my favourite recipe from the Indian vegetarian cookbook Dakshin by Chandra Padmanabhan (Periplus Editions, 1999). The longer you cook the ribs, the more the rich tamarind paste develops in flavour. After 24 hours the meat is nicely cooked, but after 48 hours the flavours have melded and the lamb is meltingly tender. Ask your butcher to cut the ribs for you when they get their lambs in.